This week is National Vegetarian Week. I have been a vegetarian for more than half of my life. I’ve never regretted my decision to stop eating meat and have really enjoyed discovering new and tasty ways to enjoy vegetables.
Some years ago Dr B and I compiled some of our favourite recipes on the blog Earth to Plate. As it’s Veggie Week, I thought I’d put together my five go-to veggie dinners – why not try one this week? They are super tasty.
MOROCCAN CHICKPEA STEW
My Moroccan chickpea stew is a like a hug in a bowl for me. It’s sweet, spicy, fragrant and comforting but most importantly it is full of chickpea goodness. I’ve topped this with a chilli smash for an extra boom factor. See how to make it here.
BUN XA
This Bun Xa recipe is inspired by a dish I’ve savoured many times in the Viet Hoa restaurant in London’s Kingsland Road. I love tofu and sometimes crave its texture when I want a satisfying protein hit. This meal is a real treat for me and Dr B. Try it by following this easy how-to.
LENTIL BURGER
Talking of protein then how about this? My veggie burgers are packed with good hearty stuff; lentils, halloumi and quinoa. Great for barbecues, these patties taste great with a salad and homemade chilli sauce. Make ’em here.
KALE AND SWEETCORN BROTH
Dr B knocked up this sweetcorn, kale and chickpea broth out of things he could find in the cupboard and fridge one evening. Now this spontaneous dish is a regular favourite here. Seriously fresh and zingy with a back note of spice, this is perfect for a summer pick me up. See how Dr B did it here.
FISH-FREE KEDGEREE
When I’m in a bad mood, a good mood, feeling ambivalent, whatever – this no-fish kedgeree is a real winner. Full of protein and flavoured with cumin, paprika and fresh parsley, it tastes great, fills you up and generally never fails to satisfy. Click here for how we do it.